White Bean and Pesto Bake

• porzioni: 8 servings
• tempo di preparazione: 10 minutes
• tempo totale: 1 hour 10 minutes

Ingredienti

2 cups vegetable broth

1 cup long grain brown rice

1 (15 oz) can cannellini beans, rinsed and drained

⅓ cup pesto (plus more for topping, if desired)

1/4 teaspoon salt

2 ½ cups halved cherry tomatoes

¼ cup grated Parmesan cheese

Istruzioni

Preheat the oven to 425 degrees.

Heat the vegetable broth in the microwave on high for 4-5 minutes or until boiling.

In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.

Carefully pour the hot broth over the ingredients and stir to combine.

Cover the dish tightly with foil and bake for 65-75 minutes.

Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 5-10 minutes until the liquid evaporates.

Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.

Nutrizione

• Dimensione della Porzione: 1 1/2 cups
• Calorie: 450
• Grassi Totali: 12.7 g
• Grassi Saturi: 2.9 g
• Grassi Trans: 0 g
• Colesterolo: 3.6 mg
• Sodio: 1076.5 mg
• Carboidrati Totali: 69.1 g
• Fibra Alimentare: 11.1 g
• Zuccheri Totali: 5.3 g
• Proteine: 15.4 g